Big Green Egg vs Webber Smokey Mountain

Discussion in 'Charcoal Smokers' started by porkandbeansmo, Jan 18, 2016.

  1. I've been smoking for almost a year on a 14.5" WSM. My rig's turns out damn good BBQ, definitely with some elbow grease and a solid learning curve but well worth with. I've recently been toying with the idea of getting the large Big Green Egg for consistent temperature, long smokes and grilling in all types of weather. My question is, is a BGE good for smoking? A buddy at work picked one up and he's been bringing in cue off it. While the food's tasted good it always seems a little dry to me and doesn't seem to get that nice bark on the pork ribs or beef briskets that I get with the WSM. Any ideas?
     
    Last edited: Jan 18, 2016
  2. mikeincalgary

    mikeincalgary Fire Starter

    Hmm that's odd - kamados usually produce a moister meat? I have a KJ classic liked it so much got a second for the cabin. Maybe it's his technique? Maybe do to an egg fest in your area

    If you are really serious about a Kamado , also take a look at a Kamado Joe or Primo grill to see what will work best for you.
     
  3. dward51

    dward51 Master of the Pit OTBS Member

    So are you going to get rid of the WSM or have it and the BGE?  They are different animals and shine in different areas of performance.  The BGE can make some excellent BBQ and also do things a WSM could never do (regardless of which size WSM it was).
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Let us know what you decide. I have all 3 WSM's & think they great. I don't know much about the BGE except they are expensive. The one I looked at, you had to remove the grate & disk to add wood or charcoal, maybe they are different now.

    Al
     
  5. A Kamado style grill is a completely different animal then a normal smoker. It is a do all kind of grill, you can smoke, bake, grill, high temp grill, do 700° temp sears and pizza on a Kamado. For smoking you don't need to add wood or charcoal during the smoke because it's so efficient. I have done 17hr smokes on my Kamado Joe Big Joe and still had charcoal left in the grill. If your friend is bringing in dry BBQ it's not the BGE's fault, a Kamado produces some of the moistest meat results you can get. It just depends on what you want from a grill, as to whether you think the cost of a Kamado is worth it.
     
  6. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    The thread is talking about The Big Green Egg and The Kamado.

    I take it that the Kamado IS  The Big Green Egg?

    Thanks,

    John
     
  7. Yes, the Big Green Egg is a Kamado style grill. BGE is just their company name for a traditional Kamado grill. There are several other manufacturers of Kamado type grills. If you want to check out the ultimate Kamado then take a look at the Komodo Kamado   http://komodokamado.com/  and suffer some sticker shock.
     
  8. I'm planning on keeping my WSM and getting a lg 18.25" BGE. I have 3 Webber kettles and may get rid of one or two of those when j get the BGE. Good to know that the BGE does a great job as a smoker and doesn't dry out the meat. I'm really looking forward to be able to get my temperature set and do long smokes on big briskets and pork butts with little to no fuss.
     
    Last edited: Jan 24, 2016
  9. damon555

    damon555 Smoking Fanatic

    Are you saying that your WSM isn't able to do long smokes while maintaining a stable temp? If that's what you mean then there's something wrong with the smoker or how you're running the smoker. My WSM will keep rock steady temps all throughout the smoke. The only elbow grease involved is taking it apart to put charcoal in it. 

    If you are looking at the larger BGE's to have more grill space then that makes more sense....but don't buy a whole new smoker because you want to do the same thing that your WSM is more than capable of doing.....On the other hand if you just want a new smoker/grill, then the BGE will be a fine choice.
     
    Last edited: Jan 24, 2016
  10. Before you make up your mind on the BGE, you should really check out the Kamado Joe Classic size. The Kamado Joe runs quite a bit cheaper, after you get everything for the BGE that is standard on the KJ, then the BGE. It also has several advantages over the BGE, such as the Divide and Conquer split grill system.
     
    mikeincalgary likes this.
  11. No I'm not buying a BGE because i can't get long and consistent smokes out of my WSM. I want one because of all the wild stuff you can do with them. I real dig the airtightness and efficianncy on coal. A friend at work has one and he cooks like 5-6 times before having to add more coal into the hopper again. Can't beat that.

    As far and long and consistent smokes on the WSM I'm still working on that. I'd like to get the minion method down so I'm not adding coal every 2-3 hours. What has worked for you?
     
  12. No I'm not buying a BGE because i can't get long and consistent smokes out of my WSM. I want one because of all the wild stuff you can do with them. I real dig the airtightness and efficianncy on coal. A friend at work has one and he cooks like 5-6 times before having to add more coal into the hopper again. Can't beat that.

    As far and long and consistent smokes on the WSM I'm still working on that. I'd like to get the minion method down so I'm not adding coal every 2-3 hours. What methods have worked for you?
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    The best method for getting long smokes out of your 14.5" WSM is to use what is known as the side light method. Also note that briquettes will give you a longer burn time than lump.

    Fill you charcoal basket completely full. Add (3-4) 2"-3" hunks of smoke wood. Take a propane torch, light it and stick it in one of the lower vents. Let it run for 3-5 minutes. The temp will be greater than you want but it will drop. You may need to do this again to get the pit temp you want. Using this method I have been able to achieve 12-14 hour smokes (250-265) without needing to refill the charcoal basket.
     
  14. damon555

    damon555 Smoking Fanatic

    This is what has worked for me for really long smokes.

    Simply fill the ring with charcoal with 5-10 wood chunks mixed in then add 10-20 lit briquetts, get the smoker to 200 or so degrees then choke it down (leaving the top vent all the way open) by closing the bottom vents almost all the way....just enough to keep the coals burning. 


    For shorter smokes (6-8 hours) I simply make a horseshoe of charcoal inside the ring and add just a few lit coals to one side....works like a champ as it burns its way around the ring like a snake. I use this method for things like ribs, turkeys or anything else that doesn't take very long.
     
    Last edited: Jan 24, 2016
  15. Wow that sounds like the way to go for me. If I ever need to go longer than that (which is probably never), what do you suggest for adding more coals? Adding unlit ones or refilling the basket with hot coals?
     
  16. damon555

    damon555 Smoking Fanatic

    If you put enough charcoal in the ring to begin with you will never need to add it during a smoke....One thing that will burn up charcoal faster is putting water in the pan....I personally use play sand in mine. There are much better options than water in the pan. 

    Edit: I just re-read my post and thought it seems kind of harsh....Sorry, it's not intended to be. I've made all these mistakes too....Just gotta learn by doing I guess. 
     
    Last edited: Jan 24, 2016
  17. Hey no problem, I'm open to all the suggestions and advice I can get. Long smokes have been something I've been wanting to nail and the water pan was going to be my next question. Just about every smoke except for the last smoke I did on a 20 degree snowy day, I've used water in the pan. The water seems to function like a cruise control keeping the temp consistent but it does seem to keep the temps around 200 even with a full blazing firebox on a cold day.
     
    Last edited: Jan 25, 2016
  18. Do you put water in the pan with the side light method?
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I prefer a dry smoke chamber in all of my smokers. I cover the water pan with foil for easy clean up and leave it dry. No sand no water.

    I use the same lighting method on my 18.5" WSM too.
     
    Last edited: Jan 25, 2016
  20. Just picked up a propane torch to side light my smoker. They had MAPPS torches too. Between the two is propane better for lighting charcoal? I'm assuming MAPPS burns too hot.
     

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